This Algerian stew
is family fare and would typically be found at the lunch table, the main meal
in Algeria, when the father returns home from work to
eat. The stew is made with lamb or often
mutton and dried white haricot beans with lots of onions and tomatoes. It is seasoned in a spicy hot way with
cayenne pepper, fresh chile pepper, and the ubiquitous chile pepper paste
called harīsa. In Arabic, the
name of this preparation doesn't even hint at the presence of the lamb for it
is simply called lūbya baydā bi'l-basal wa'l-tūmātīm, white beans with
onions and tomatoes. In fact, the
original recipe given to me that is the basis for my recipe here called for
nearly four pounds of dried beans for less than two pounds of lamb. Although it is not necessary to serve this
stew with anything because the beans make it substantial enough, it would be
delightful with a platter of fresh salad greens, seeded and sliced cucumbers,
and ripe tomatoes all chopped up and dressed with a drizzle of extra-virgin
olive oil, very finely chopped garlic, a dusting of cayenne, and fresh lemon
juice.

1. In a stew pot,
preferably earthenware, using a heat diffuser if necessary if you are using
earthenware, heat the oil over high heat, then cook the meat, seasoned with the
salt, pepper, and cayenne, stirring occasionally, until browned, 5 to 10
minutes. Add the harīsa, stir,
then add the onions and tomatoes, reduce the heat to low, cover, and leave to
simmer for 15 minutes.

2. Add a quart of
water, the beans, and the coriander leaves, bring to a boil, reduce the heat to
low and let it simmer until the beans are tender, about 2 1/2 hours, stirring
occasionally. Correct the seasoning then
serve hot.